Ingredients

The following ingredients have 45 Servings
  • 3 packages frozen mini phyllo pastry shells (thawed)
  • 8 ounces cream cheese (softened)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 1/2 cups fresh blueberries (divided)
  • 1/4 cup sugar
  • 1 tablespoon water
  • 1/4 teaspoon ground cinnamon

Instruction

  • Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.
  • While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.
  • Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.
  • Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.
  • Enjoy right away or cover and chill until you're ready to serve.